At The Fat Duck, culinary excellence meets service perfection. Not enough praise can be given to the amazing team that makes this restaurant one of the best (if not the best) in the world currently! Once you walk through the door of this small old pub in Bray, you enter a familiar space, even if you have never visited before. The staff make you feel right at home, and you become the center of their attention. The genius of chef Heston Blumenthal is obvious in every course. He plays with nostalgia and theatrical presentations. Chemistry is at the forefront, with dry ice and liquid nitrogen setting the scene for some unforgettable presentations. There is an intricate story behind every dish, which on average takes several year of development before it makes it to the restaurant. Chef-de-cuisine Jony Lake masterfully conducts a symphony of tastes, colors, textures, and sounds that will forever remain in your heart. Once you visit The Fat Duck, you will always remember courses such as "sound of the sea", "snail porridge", "mock turtle soup", "licorice poached salmon", "the black forest gateau", "hot and iced tea". This restaurant has one of the most balanced menus we have ever seen. The peak comes with deserts. One after the other mouthwatering dishes transport you to another universe; and everything finishes with a queen of hearts... Be prepared for a 4 hour experience (at least)!

3 Michelin stars

Dimi Leivadas, the general manager of The Fat Duck has defined hospitality in this restaurant

Quail jelly...Black truffle...explosion!

Licorice poached salmon with artichoke. A testament to the brilliance of Heston Blumenthal!

Mock turtle soup...In the rabbit hole

In a foggy forest...

Snail porridge

Foie gras with crab biscuit; simply the best

Wagyu beef and picalilli. The best meat we have ever had. From a small farm in the nearby area. Cooked for 48 hours before serving...

Lamb, mushed potatoes, cucumber, and caviar. A great finish for the savory menu

Edible candle. Chocolate and caramel...

Botrytis cinerea. Maybe one of the best deserts we have ever had. Every grape gives the taste of a different desert wine. Created by the pastry chef, based on an idea of Isa Bal, the head sommelier